BRAISED LEG OF VEAL WITH PAPRIKAS SAUCE

Steps:

• Position rack in lower third of oven and preheat to 350 degrees.
• Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
• Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
• Add veal and brown on all sides.
• Transfer veal to platter.
• Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).
• Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
• Reduce heat to low and cook until onion softens, about 8 minutes.
• Add flour and stir 2 minutes.
• Add wine and Sherry and bring to a boil.
• Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
• Return veal to casserole; cover with foil, then with lid.
• Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
• Transfer veal to platter; cover and keep warm.
• Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
• Return sauce to casserole;off heat, stir in sour cream.
• Cut veal into slices and serve with sauce.